Category: Paneer Recipe

How To Make Perfect White Rasgulla (वाइट रसगुल्ला)- Bengali Rosogulla–Paneer / Chena Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Rasgullas has become puffy and doubled in size.
  • Now take them out in a bowl .
  • Garnish with pista powder and serve it.

How To Make Flavored Paneer(स्वादिष्ट पनीर )–Indian Herbs Paneer–Party Starters–Cottage Cheese

Ingredients –

  • Whole milk –1 liter.
  • Lemon or vinegar.
  • Whole Cumin seeds- 1/2 tsp.
  • Red chili flakes (as per your taste).
  • Salt to taste.
  • Chopped Garlic – 1 tbsp.
  • Chopped Coriander leaves/Mint leaves/Garlic leaves – 1 tbsp.

Method –

  1. Bring the milk to boil on medium heat.
  2. When milk comes to boil, switch off the heat.
  3. Add the lemon juice or vinegar and gently stir the milk.
  4. If the milk does not curdle within a short while, add little more vinegar.
  5. Add all ingredients into the curdle milk and mix well.
  6. Place Muslin or Cotton cloth over the container.
  7. Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  8. You can use this water later for preparation of  roti/chapati or paratha dough or in vegetable curries.
  9. Add little water to the paneer, while the paneer is still in the muslin cloth to wash away the lemon flavor.
  10. Keep the muslin cloth on a plate, place a heavy object on it for the paneer to set.
  11. Allow the paneer to set for about 20-25 minutes.
  12. After 20-25 minutes remove the cloth from the paneer and cut it to cubes.
  13. Flavored Paneer is ready Enjoy!!!

Chena Goja बिहार की प्रसिद्ध छेना मिठाई- Khurma Sweets- Festival Recipe–Paneer / Chena Sweets

Ingredients –

  • Paneer/ Chena – 2 cups.
  • Sugar – 1 1/2  cups
  • All purpose flour (maida) – 1  tbsp
  • Cardamom (elachi) powder- 1/2 tsp
  • Maida/all purpose flour – 1 tbsp.

Method –

  1. Put chena on the plate and using your hand press until chena becomes completely smooth.
  2. Roll and cut into cubes shape with help of knife.
  3. Add 3 cups water, sugar and  cardamom powder into the pan/kadhai.
  4. Mix well and let it boil on high heat.
  5. Chasni is boiled, add chena cubes.
  6. Cook for 10 minutes on high heat.
  7. Keep cooking till chena turns light brown in color.
  8. Keep stirring regularly so that it is evenly coated over the chena.
  9. Add All purpose flour (maida) into the water, mix and add into the chasni.
  10. If chasni becomes thick, add little water time to time.
  11. Keep cooking till chena turns light brown in color.
  12. Once chena become brown in color turn off the heat.
  13. Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  14. Khurma sweets is ready.
  15. You can store in refrigerator for up to a week.

    Holi Special (होली स्पेशल)- Chena / Paneer Rolls– Indian Sweets- Festival

    Ingredients –

    • Mawa / khoya for stuffing
    • Yellow Food color (optional)
    • Sugar as per your taste
    • Chena (Paneer) – 1 cup
    • Cardamom powder (optional) – 2 pinch

    Method –

    1. Put Mawa/khoya on the plate, add sugar(as per your taste) and  food color.
    2. Using your hand press for 5-6 minutes until it becomes completely smooth.
    3. Take small portion of khoya in your hand and shape them into oval shape.
    4. Khoya Stuffing is ready.
    5. Prepare all khoya stuffing in same way.
    6. Put the chena /paneer on the plate.
    7. Using your hand press for 5-6 minutes until it becomes completely smooth.
    8. Take small poison of chena on your hand and flatten.
    9. Place the khoya stuffing in the chena and cover.
    10. Chena roll is ready, prepare all in same way.
    11. Heat a pan on medium heat.
    12. Add 1 cup sugar(as per your taste) 1 1/2 cup of water into the utensil and let it boil.
    13. When chasni starts boiling, put chena rolls in boiling chashni.
    14. Cover and cook for 5 – 7 minutes on high heat.
    15. After 5-7 minutes, open the lid.
    16. Flip the chena rolls, cover and cook for another 5-7 minutes.
    17. After 15 min, turn off the heat.
    18. Once ready, let it cool down.
    19. Take them out in a strainer to drain extra sugar syrup.
    20. You can garnish with pistachios  (Pista) and saffron.
    21. You can store in the refrigerator for almost a week.
    22. Chena / Paneer Rolls  are ready to serve…

    Achari Paneer- (अचारी पनीर)- Paneer Curry Recipe- Restaurant Style Achari Paneer–Punjabi Style

    Ingredients –

    • Paneer (cottage cheese) – 1 cup ( cut into 1/2 inch cubes).

    Whole Dry Masala For Achari Powder –

    • Fennel seeds – 1 tsp.
    • Mustard seeds – 1/2 tsp.
    • Coriander seeds – 1/2 tsp.
    • Onion seeds (kalonji ) – 1/2 tsp.
    • fenugreek seeds – 1/2 tsp.
    • Cumin seeds – 1/2 tsp.
    • whole Red chilly – 2-3 (as per your taste)

    • Garam masala powder – 1/2 tsp.
    • Turmeric powder – 1/2 tsp.
    • Coriander powder – 1/2 tsp.
    • Salt to taste
    • Red chilly powder  (as per your taste)
    • Chopped Tomato- 1
    • Vegetable oil as a needed
    • Whole cumin seeds – 1/2 tsp.
    • Green coriander leaves – 1/2 cup
    • Ginger –  1/2 inch (chopped)
    • Cashew nut- 4-5
    • Beaten curd yogurt – 1 tbsp.

    Method –

    1. Heat  a non stick pan  on low  heat.
    2. Add all whole dry masala and mix well.
    3. Dry roast them until nice aroma comes.
    4. Set aside to cool.
    5. Transfer them to the small jar of a mixer grinder and grind to a medium coarse powder.
    6. Achari powder is ready.
    7. Add chopped tomato, Ginger and cashew nut  in the jar, grind until smooth puree.
    8. Heat  1/2 tsp oil in a pan on medium heat.
    9. Add paneer cubes, fry for 3-4 minutes.
    10. Heat a other pan, add 1 tbsp vegetable oil on medium heat.
    11. Add 1/2 tsp cumin seeds, cook for few min.
    12. Add tomato puree and cook until oil starts to separate.
    13. Add coriander powder, garam masala, turmeric powder and red chilly powder, salt to taste.
    14. Mix well and cook  until oil starts to separate.
    15. Add crushed spices powder(as per your taste) and mix well.
    16. You can store extra masala in fridge to be used later.
    17. Add beaten curd (yogurt)  on low heat.
    18. Stir and cook for a min.
    19. Add paneer cube, kasuri  methi  and mix well.
    20. Cook 2-3 min. turn off the heat.
    21. Add chopped coriander leaves and  mix well.
    22. Achari Paneer is ready.
    23. Serve it hot with roti, paratha , puri or your meals.

    Angoori Rasgulla (अंगूरी रसगुल्ला)-White Rasgulla-Small Rasgulla-Bengali Sponge Rosogulla

    Ingredients –

    • Paneer /Chena /cottage cheese
    • Sugar – 1 cup (as per your taste)
    • Cardamom powder – 2 pinch
    • Food color (optional)

    Method –

    1. Add the sugar into the pan, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to boil.
    2. Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
    3. Take small portion of chena in your hand and shape them into small balls.
    4. Roll the chena balls between your palms and keep all of them on a plate.
    5. Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
    6. Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
    7. After 15- 20 minutes Turn off the stove.
    8. Open the lid  and let it cool down completely.
    9. Angoori Rasgullas are ready.
    10. Now take them out in a bowl  and serve it.

    Chom Chom Recipe(बड़ी आसानी से बनाये मार्केट जैसा चम् चम् मिठाई) –Bengali sweet Recipe

    Ingredients –

    1. Whole milk – 1-2 liter
    2. Lemon (you can also use vinegar)
    3. Sugar – (as per your taste)
    4. Few Whole Cardamom
    5. Food color (Red, Yellow) – as per your choice
    6. For coating – Dry coconut powder

    Method –

    For chena (paneer) –

    • Boil whole milk in a  pan on medium heat.
    • Keep stirring once a while.
    • When milk is boiled switch off the heat and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
    • Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
    • Add 1/2 cup water into the chena and squash.
    • Place the chena on the plate and mix well until its becomes smooth.
    • Divide the chena into three portions and add 2 drops of  food color in one portion and mix well.
    • You can add different colors for other portions if you want.
    • Take small portion of chena in your hand and shape it into small ball or cylinder shape.
    • Roll the chena balls between your palms and keep them on a plate.
    • Add 3 cups of water into the pan, cardamom powder, sugar and let it boil.
    • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
    • After 15- 20 minutes open the lid and cook for other 5 -10 minutes.
    • Turn off the stove and let it cool down completely.
    • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
    • Coat with coconut powder or khoya .
    • Chom chom sweets are ready to serve..

    Note –

    • You can also use readymade unsalted Paneer from market.

    Rasmalai (रसमलाई)-Rasgulla Soaked In Milk Syrup-Indian Recipe-Festival Recipe

    Ingredients

    1. Chena / Cottage cheese -1 cup
    2. Sugar (as per your taste)
    3. Whole milk – 1 liter
    4. Sliced dry fruits (as per your choice)
    5. Saffron (optional)- For color and aroma
    6. Whole Cardamom or powder

    Method –

    • Put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
    • Take small portion of chena in your hand and shape it into small balls.
    • Roll the chena balls between your palms, flatten it slightly.
    • Prepare rest of chena balls in the same way. 
    • To make flavored milk, bring the whole milk to boil in a pan on high to low heat.
    • Once milk is boiled, reduce the heat to medium temperature.
    • Keep stirring to avoid the milk sticking to the bottom of the container. 
    • When the milk become thicker, add sugar and cardamom powder to the milk.
    • You can use saffron instead of cardamom powder if you want.
    • Flavored milk is ready, turn off the stove.
    • In another utensil add sugar and water, cook till sugar is completely dissolved.
    • When chasni started boiling, put chena balls in boiling chashni and cook for 15-20 minutes on high heat.
    • Turn off the stove. Chena balls are ready, let it cool down completely.
    • In the final step take each chena balls from the sugar syrup squeeze gently and dip the chena balls to concentrated flavored milk.
    • Cook for 1-2 minutes on medium heat.
    • After 2 minutes turn off the heat, Rasmalai is ready.
    • Garnish with dry fruits and serve cold.

    Chena/ Paneer Mithai- (छेना मुरकी)- Chanar Murki–Bengali Sweets- Indian Recipe

    Ingredients –

    • Paneer/ Cottage cheese (cut in small cubes) – 1 cup
    • Sugar – 1 cup
    • Rose essence (optional)

    Method –

    1. Heat a pan on medium heat.
    2. Add sugar and 1/4 cup of water, mix well and stir it regularly.
    3. When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
    4. Add paneer cubes into the sugar syrup and mix well.
    5. Cook on low heat until the sugar syrup reaches the setting consistency.
    6. Once the sugar syrup is thick, turn off the heat.
    7. Keep it aside, add rose water and mix well.
    8. Keep stirring regularly so that it is evenly coated over the paneer.
    9. Once sugar is coated well, pick out the paneer pieces.
    10. Use leftover sugar to prepare more murki or to make laddus.
    11. Chena mithai is ready to serve..

    Chena/ Paneer Mithai- (छेना मुरकी)- Chanar Murki–Bengali Sweets- Indian Recipe

    Ingredients –

    • Paneer/ Cottage cheese (cut in small cubes) – 1 cup
    • Sugar – 1 cup
    • Rose essence (optional)

    Method –

    1. Heat a pan on medium heat.
    2. Add sugar and 1/4 cup of water, mix well and stir it regularly.
    3. When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
    4. Add paneer cubes into the sugar syrup and mix well.
    5. Cook on low heat until the sugar syrup reaches the setting consistency.
    6. Once the sugar syrup is thick, turn off the heat.
    7. Keep it aside, add rose water and mix well.
    8. Keep stirring regularly so that it is evenly coated over the paneer.
    9. Once sugar is coated well, pick out the paneer pieces.
    10. Use leftover sugar to prepare more murki or to make laddus.
    11. Chena mithai is ready to serve..